Kale lean green salad with tahini vinaigrette

This kale green salad is the perfect lunch or dinner meal in this hot weather. It is one big hug of flavors:

hearty

crisp

savory, sweet and tangy

comforting, satisfying yet super healthy

It is very nutritious with everything you need in a balanced complete meal in just one bowl.

This kale lean green salad has it all kinds of salad, I love it so much:

Hearty greens

Broccoli

Lentils

Quinoa

Beets

avocado

Dates

With a perfect tangy lemon-tahini dressing to infuse it all together and add that extra earthy delicious flavor.

this kale lean green salad is perfect for on-the-go salad.

This is a kind of salad that gets better with time, usually, salads need to be mixed just before serving but this kale salad taste even better if mixed few hours before or even overnight! I am going to explain all in the recipe below.

This salad is naturally gluten-free, vegan-friendly, full of good nutrients, and packed with protein.

Now one more trick I want to tell you about for a really good kale salad because I know some of you guys avoid this delicious super food because of the bitterness kind of taste and hard to chew texture but this simple trick will make you fall in love with kale again, especially in salads :

Massage the kale in the dressing with your hands. Yes! Sounds crazy, but that is it! trust me do not skip that step ever! It helps to break down the bitterness of the kale and infuse it with flavor.

This kale lean green salad is perfect for meal preparation ahead. I usually cook my quinoa, lentil, beetroot, and broccoli in my smart pot when I am in a hurry. let them drain and cool completely before I store them separately in containers in the fridge. and I wash all my greens and drain very well in my salad spinner before storing also in the fridge in containers. I prepare the dressing also and store it in a jar in the fridge. this way I can mix some of this salad any time I want during the week.

more healthy salad recipes you will love:

Green Salad with Orange Mustard dressing

Green Coriander Salad

Lebanese Wild Zaatar Salad

Kale Tabouleh Salad

Green Crab Salad

Canned Sardine Salad

and many more!

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Kale lean green salad with tahini vinaigrette

Kale quinoa salad tossed with an incredible tangy tahini vinaigrette. Packed with leafy greens, heart healthy avocado, nutty quinoa, crunchy kale, and roasted beets. This naturally gluten free and vegan salad is perfect for parties or for packing for lunch. Seriously satisfying and so healthy! You’ll make this again and again!

Servings 4 servings

Ingredients

For the vinaigrette:

• 1/4 cup olive oil
• Fresh Juice of 1 lemon
• ¼ cup tahini
• 1 clove garlic minced
• 1 tbsp honey or maple syrup for vegan option
• 1 tbsp old fashioned mustard or normal yellow mustard
• ½ tsp salt
• ¼ tsp black pepper

For the salad:

• 1/3 cup quinoa
• 2/3 cup lentil
• 3 medium heads of beetroot to roast
• 250 g broccoli florets
• 3 cups kale leaves roughly chopped
• ½ avocado cut into cubes
• 1 cup baby spinach
• ¼ cup dates pitted ad cut into cubes

Instructions

For the vinaigrette:

• Prepare the dressing by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust salt and pepper to taste. Set in the fridge to use later.

For the salad:

• Prepare the beets: Preheat oven to 200 C◦ and lightly grease a baking sheet with some olive oil. Wash, peel and cut your beets. Spread them on the baking sheet, drizzle with olive oil, salt, and some black pepper. Toss to coat then bake for 15-20 minutes until fragrant and lightly browned. If you like your beets crispier you can roast them for extra 10-15 minutes, but I prefer mine soft a little bit. Remove from oven and set aside.
• Cook the lentils: rinse your lentils thoroughly. Add to a small pan with 1 ½ cup of water. Bring to boil and reduce heat to simmer for 20-30 minutes uncovered or until liquid is absorbed and lentil cooked. Fluff with a fork and transfer to a bowl to cool down. set aside.
• Cook the quinoa: rinse your quinoa thoroughly. Add to a small pan with ¾ cup of water. Bring to boil. Then cover, reduce heat to low and simmer for 15 minutes until liquid is absorbed. Remove from heat fluff quinoa with a fork and transfer to same bowl of lentil and mix to cool down. Set aside.
• Prepare the broccoli: bring some water with salt to boil. Add the broccoli florets only for 1 minutes and then quickly dip it in a cold bath of ice. To stop them from cooking any further. Set aside in a strainer to drain.
• Massage your kale: While the veggies, lentils and quinoa are cooking. Add the kale to a large mixing bowl with 2 tbsp of the dressing and massage for about 3 minutes with hands to soften. This allows the kale to take on the dressing flavors. This is only for kale, skip this step for the spinach.
• add the beets, lentils, quinoa, broccoli, avocado, spinach and dates to the large bowl with kales. Add the dressing and toss to coat. Serve and enjoy!
• Leftovers keep for up to a few days in the fridge, though best when fresh.

Video

Notes

• If you want to prepare this in advance mix everything together except the spinach and avocado, to keep them from changing color. Keep the spinach separate and cut the avocado just before adding and mixing with the salad.
• I usually use honey in the dressing but if you want to keep this recipe 100% vegan you switch to maple syrup or any sweet syrup you like. I tried it with maple syrup and taste great.

Author: annacookingconcept